Small fish pan

Ingredients for 2 servings:

• 2 cod fillets
• 10 large shrimp(s), with shell
• chili oil
• 1 tbsp cognac
• 1 tbsp tomato paste
• 3 sprigs of tarragon
• 1 shot of Pernod
• 50 ml vermouth (Noilly Prat)
• 200 ml fish stock
• possibly butter, cold to bind

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with bread a delight, own recipe

Remove the shells from the prawns. Roast the shells in hot chili oil until they turn a nice pink and smell spicy. Deglaze with cognac and carefully light and flambé. Be sure to turn off the extractor fan and use a long firelighter if possible. Let them burn off. Stir in the tomato paste and heat gently, then deglaze with Pernod and Noilly Prat. Add the fish stock and the picked tarragon and reduce the sauce by just over half. Cut the fish into large pieces and cook slowly over low heat with the prawns in the hot sauce. Add cold butter to make the sauce a little smoother and thicken it slightly. Season to taste and serve with bread. This sauce is also suitable as a pasta sauce. However, it gets most of its flavor from the prawn shells, so don’t try this with peeled prawns.